Sweet Pea Pot Stickers
- Number of Servings: 40
Ingredients
Ingredients:about 2 cups (10 oz.) of frozen or freshly shelled peas2/3 cup of low fat ricotta cheese1 tablespoon sesame oil1 tablespoon olive oil1/2 teaspoon sea salt1/3 cup grated Parmesan cheesezest of one large lemon1 package of wonton, gyoza or dumpling wrappers.For the Ginger Soy Dip:1/4 cup of regular soy sauce & 1/4 cup cold water ( or 1/2 cup low sodium soy sauce)1 tablespoons fresh lemon juiceabout 2 tablespoons freshly minced or grated ginger root1 teaspoon sesame oil
Bring water to boil in a medium saucepan, then add a little bit of salt to the water. Cook the peas till they are soft. For frozen peas, this should take about 1-2 minutes. For fresh peas, this should take around 3-4 minutes, depending on size of peas. Remove saucepan from heat and drain the peas under cold water till peas are cool.
At this point, pre-heat your oven to about 350 degrees.
In a food processor, blend the peas, ricotta cheese, sesame oil, olive oil and salt to a smooth or chunky texture, depending on your personal choice. Empty this mixture to a larger bowl and add parmesan cheese and lemon zest.
Add about 1 teaspoon of pea filling in middle of each pot sticker wrapper. Moisten the edges of the wrapper with a bit of water and fold over sides. There are many different shapes you can fold your pot stickers. Please visit Jaden’s tutorial and Heidi’s thorough write up for her dumping folding technique.
On sheet pan brushed with a light layer of grapeseed or vegetable oil, place all pot stickers about 1/2 inch from one another. Gently brush each potsticker with a light coating of vegetable or grapeseed oil. We prefer to use grapeseed oil because it’s lighter, cleaner tasting and has a higher flash point for the oven temperature. Bake for about 15-20 minutes until pot sticker edges become golden brown. Rotate the sheet pan about 10 halfway during baking time to allow pot stickers to brown evenly.
For dip, combine all ingredients in a medium bowl.
Serve pot stickers with the ginger soy dip.
Number of Servings: 40
Recipe submitted by SparkPeople user MBFULLERTON.
At this point, pre-heat your oven to about 350 degrees.
In a food processor, blend the peas, ricotta cheese, sesame oil, olive oil and salt to a smooth or chunky texture, depending on your personal choice. Empty this mixture to a larger bowl and add parmesan cheese and lemon zest.
Add about 1 teaspoon of pea filling in middle of each pot sticker wrapper. Moisten the edges of the wrapper with a bit of water and fold over sides. There are many different shapes you can fold your pot stickers. Please visit Jaden’s tutorial and Heidi’s thorough write up for her dumping folding technique.
On sheet pan brushed with a light layer of grapeseed or vegetable oil, place all pot stickers about 1/2 inch from one another. Gently brush each potsticker with a light coating of vegetable or grapeseed oil. We prefer to use grapeseed oil because it’s lighter, cleaner tasting and has a higher flash point for the oven temperature. Bake for about 15-20 minutes until pot sticker edges become golden brown. Rotate the sheet pan about 10 halfway during baking time to allow pot stickers to brown evenly.
For dip, combine all ingredients in a medium bowl.
Serve pot stickers with the ginger soy dip.
Number of Servings: 40
Recipe submitted by SparkPeople user MBFULLERTON.
Nutritional Info Amount Per Serving
- Calories: 39.6
- Total Fat: 1.2 g
- Cholesterol: 1.9 mg
- Sodium: 185.1 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
Member Reviews